速溶性大豆分离蛋白生产工艺优化  

Optimization on Production Parameters of Rapid Dissolving Soybean Protein Isolate

作　　者：闫晗[1] 聂简琪[2] 葛佩富[1] 桓旭影[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《大豆科学》2012年第6期996-1001,共6页Soybean Science

摘　　要：以中性蛋白酶和木瓜蛋白酶复配为工具酶,以水解度为指标,通过单因素试验与响应面分析对大豆分离蛋白的酶解工艺进行优化,并添加磷脂、蔗糖,以溶解性为指标优化调配工艺,提高其速溶性。结果得到最佳酶解工艺参数为pH7.08,温度51.6℃,酶(木瓜蛋白酶与中性蛋白酶按质量比1∶1复配)添加量22.45 mg.g-1,酶解时间3 h;在此酶解条件下,大豆分离蛋白的水解度达20.3%,溶解度达72%。最佳调配工艺为磷脂添加量0.8%,蔗糖添加量3.0%,最终产品溶解度达92.9%。样品溶于水后下沉快,易溶解,无团块。In this study,in order to increase instant solubility of soybean protein isolate（SPI）,neutral protease and papain were used as tool enzyme,enzymatic hydrolysis technology was optimized by single factor experiment and response surface optimization design,with hydrolysis degree as the index.Then blended with phospholipids and cane sugar to further improve the solubility.The optimum conditions of enzymatic hydrolysis were at pH7.08 and 51.6℃ for 3 h with the enzyme concentration of 22.45 mg·g-1 substrate.Under this enzymatic hydrolysis conditions,the hydrolysis degree and solubility of SPI reached 20.3% and 72%,respectively.After blended with 0.8% phospholipids and 3.0% cane sugar,the final solubility of SPI reached 92.9%,and the SPI sample could quickly dissolved into water without aggregation.

关 键 词：大豆分离蛋白 酶解 溶解性 速溶性 

分 类 号：TQ936.2[化学工程]